Sunday Lunch Recipe
Plant based Sunday lunch
Elaine Godley
Last Update 5 months ago
With thanks to HUB member Sarah-Jane Johnston for this delicious plant-based Sunday lunch recipe that is free from wheat, dairy, and gluten:
Roasted Vegetable Quinoa Salad
Ingredients:
- 1 cup quinoa
- 2 cups vegetable broth
- 1 sweet potato, peeled and cubed
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Rinse the quinoa under cold water and drain.
3. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15-20 minutes or until the liquid is absorbed and the quinoa is fluffy.
4. Meanwhile, in a large baking dish, toss the sweet potato, zucchini, red bell pepper, and red onion with olive oil, dried thyme, salt, and pepper.
5. Roast the vegetables in the pre heated oven for about 25-30 minutes, or until they are tender and slightly caramelized.
6. In a large mixing bowl, combine the cooked quinoa, roasted vegetables, cherry tomatoes, and fresh parsley.
7. Squeeze the juice of one lemon over the salad and toss to combine. Adjust the seasoning with salt and pepper if needed.
8. Serve the roasted vegetable quinoa salad warm or at room temperature.
Optional: You can add some protein to the salad by including roasted chickpeas or grilled tofu.
Enjoy your plant-based Sunday lunch that is free from wheat, dairy, and gluten!
Roasted Vegetable Quinoa Salad
Ingredients:
- 1 cup quinoa
- 2 cups vegetable broth
- 1 sweet potato, peeled and cubed
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Rinse the quinoa under cold water and drain.
3. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15-20 minutes or until the liquid is absorbed and the quinoa is fluffy.
4. Meanwhile, in a large baking dish, toss the sweet potato, zucchini, red bell pepper, and red onion with olive oil, dried thyme, salt, and pepper.
5. Roast the vegetables in the pre heated oven for about 25-30 minutes, or until they are tender and slightly caramelized.
6. In a large mixing bowl, combine the cooked quinoa, roasted vegetables, cherry tomatoes, and fresh parsley.
7. Squeeze the juice of one lemon over the salad and toss to combine. Adjust the seasoning with salt and pepper if needed.
8. Serve the roasted vegetable quinoa salad warm or at room temperature.
Optional: You can add some protein to the salad by including roasted chickpeas or grilled tofu.
Enjoy your plant-based Sunday lunch that is free from wheat, dairy, and gluten!
